Monday, July 20, 2009

From Our Kitchen to Yours: Marinated Flank Steak Sliders with Spicy Black Bean and Corn Salsa

For a recent bed and breakfast association meeting we put together a table of refreshments. My mom prepared the spicy black bean and corn salsa for us. It is a regular recipe we use for get togethers and parties - the recipe is always requested by friends and family!

Spicy Black Bean and Corn Salsa
2 cans black beans, rinsed and drained
5 fresh corn ears, boiled
1/2 cup finely chopped fresh cilantro
1/2 cup chopped green onion
1/2 cup chopped red onion
2/3 cup fresh lime juice
5 tablespoons vegetable oil
2 tablespoons ground cumin, or more to taste
1 cup chopped ripe tomatoes
Salt and freshly ground black pepper to taste

In a large bowl, combine all ingredients except the tomatoes. Cover and chill at least two hours or up to overnight. Just before serving, stir in tomatoes. Serve with tortilla chips.

Yield: 6 to 8 cups.

Pictured: My mom, Jean, after making the salsa.

Herb and Soy Sauce Marinade
Source: Favorite Foods of Wyoming, Ohio

1 1/2 cups salad oil
3/4 cup soy sauce
1/4 cup Worchestershire sauce
2 tablespoons dry mustard
2 1/4 teaspoon salt
1 tablespoon coarsely ground black pepper
1/2 cup red wine vinegar
1 1/2 teaspoons dried parsley
2 cloves garlic, crushed
1/3 cup fresh lemon juice

Combine all ingredients and mix in blender; makes 3 1/2 cups. Marinate meat for 3 hours or longer.

To make the flank steak sliders, we marinated two flank steaks for two days, grilled them outside, and then cooled the meat in the refrigerator before slicing it for cold summer sandwiches. We topped them with a a mixture of sour cream (24-ounce container) and Meyer's horseradish (8-ounce bottle).

The sandwiches and salsa pair well for an easy and tasty summer afternoon. Enjoy!

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